- 1 tbsp olive oil
- 2 small onions, chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1-½ tbsp Worcestershire sauce
- ⅓ cup low-sodium chicken broth
- 3 tbsp ketchup
- 3 cups arugula
- 4 cups spinach
- 1 tsp water
- 1-¾ lbs ground turkey
- ¾ cup dry bread crumbs
- 2 large eggs, lightly beaten
1 Preheat the oven to 375°F.
2 Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
3 Add the garlic, salt and pepper and cook 1 minute more. Stir in the Worcestershire sauce, chicken broth and ketchup; transfer the mixture to a large bowl and set aside to cool.
4 Return the pan to the heat and add the arugula, spinach and water. Heat, stirring constantly, until the greens are just wilted. Remove the pan from the heat and set aside to cool.
5 In a large bowl, combine the ground turkey, bread crumbs, eggs and more salt and pepper if desired; mix well. Pour in the cooled onion and Worcestershire mixture, stirring until all the ingredients are fully combined.
6 Fill four 5-inch round casserole dishes just under halfway with the meat mixture. Divide the greens evenly over the top of each, smoothing out so the tops are even. Cover with the remaining meat mixture.
7 Place the casserole dishes on a foil-lined baking sheet and bake for 30 minutes, or until a meat thermometer placed in the centre of each meatloaf registers 165°F. Serve
Prep and cook time: 1 hour.